Yang Nyum Chicken Recipe
Half: 6 Pcs. Fried chicken smothered in our Korean Sweet Chili Sauce.
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Ingredients
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Fried Chicken
Korean Sweet Chili Sauce (Yang Nyum Sauce)
Method
Fried Chicken
Marinate
Rinse and pat the 6 chicken pieces dry. In a large bowl, combine 1 cup buttermilk, 1 tsp fine salt, 1 tsp ground black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 1 hour and up to 6 hours. This tenderizes the meat and seasons it throughout.
Prepare Dredge
About 20 minutes before frying, pour 1.5 cups all-purpose flour and 0.5 cups cornstarch into a large shallow bowl or rimmed tray. Add 0.5 tsp baking powder, 1 tsp salt, and 0.5 tsp ground black pepper. Whisk to combine and break up any lumps.
Heat Oil
Pour neutral oil into a deep heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 1 liter listed). Heat the oil to 175°C (350°F). Use a thermometer for accuracy. Maintain temperature between 170–180°C while frying.
Dredge Chicken
Working one piece at a time, remove a chicken piece from the buttermilk, letting excess drip off. Dredge thoroughly in the flour-cornstarch mixture, pressing so the coating adheres. Shake off excess. For an extra-crispy crust, you may double-dip: return the coated piece briefly to the buttermilk, then dredge again in the dry mix.
Fry
Carefully lower 2–3 pieces into the hot oil without overcrowding (adjust quantity to your pot size). Fry for 12–15 minutes for large pieces (thigh/leg) and 7–9 minutes for smaller pieces (wing), turning midway, until crust is deep golden brown and internal temperature reaches 75°C (165°F). Remove to a wire rack set over a baking sheet to drain and rest. If needed, keep finished chicken in a 95–100°C (200°F) oven to stay warm while frying remaining pieces.
Korean Sweet Chili Sauce (Yang Nyum Sauce)
Combine Sauce Ingredients
In a small saucepan, combine 2 tablespoons gochujang, 3 tablespoons ketchup, 3 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 2 tablespoons packed brown sugar, 2 teaspoons minced garlic, 1 teaspoon grated ginger, and 1/4 cup water. Whisk until smooth over medium-low heat.
Simmer and Thicken
Bring the sauce to a gentle simmer, stirring frequently. Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to cook for 1–2 minutes until the sauce thickens to a glossy, pourable consistency. Stir in 1/2 teaspoon sesame oil, taste and adjust sweetness or acidity (add a little more vinegar or honey if desired). Remove from heat.
Coat Chicken
Place the warm fried chicken pieces in a large bowl or on a serving platter. Spoon the warm Yang Nyum sauce over the hot chicken, turning pieces gently to coat completely so the sauce clings to the crust but does not make it soggy. Use most of the sauce, reserving 1–2 tablespoons for serving if desired.
Garnish and Serve
Sprinkle the sauced chicken with toasted sesame seeds and thinly sliced scallions. Serve immediately while hot and crisp. Offer extra sauce on the side.